Deviled Eggs | My Table

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6 eggs — about a week old peels best
3 Tbsp mayonnaise
1 tsp Dijon or yellow mustard
1 tsp vinegar or pickle brine
salt · pepper · pinch sugar (optional)
paprika · chives or dill to finish

What you need

6 eggs — about a week old peels best

3 Tbsp mayonnaise

1 tsp Dijon or yellow mustard

1 tsp vinegar or pickle brine

salt · pepper · pinch sugar (optional)

paprika · chives or dill to finish

Boil right. Lower cold eggs into boiling water, boil 10–11 min, then straight into ice water for 5 min.
Peel & halve. Peel under running water from the fat end. Halve lengthwise; pop the yolks into a bowl, set the whites on a plate.
Make the filling. Mash the yolks smooth with the mayo, mustard, vinegar, salt, pepper (and a pinch of sugar if you like it balanced). Taste — it should be a little tangy and well-seasoned.
Fill & finish. Spoon or pipe (a zip bag with a corner snipped) into the whites. Dust with paprika, scatter chives. Chill till serving.

Steps — tap one to keep your place

1. Boil right. Lower cold eggs into boiling water, boil 10–11 min, then straight into ice water for 5 min.

2. Peel & halve. Peel under running water from the fat end. Halve lengthwise; pop the yolks into a bowl, set the whites on a plate.

3. Make the filling. Mash the yolks smooth with the mayo, mustard, vinegar, salt, pepper (and a pinch of sugar if you like it balanced). Taste — it should be a little tangy and well-seasoned.

4. Fill & finish. Spoon or pipe (a zip bag with a corner snipped) into the whites. Dust with paprika, scatter chives. Chill till serving.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.